Stranger Foods

Photograph of Broccoli pesto & pancetta pasta.

AsianBroccoli pesto & pancetta pasta

Serves 4 | Prep 10 mins | Cook 15 mins

Serve this healthy bowl of pasta topped with cherry tomatoes for a quick and easy midweek meal. It's tossed with broccoli pesto, and takes just 25 minutes to make

Source: www.bbcgoodfood.com

Ingredients

Metric

Imperial

x0.5

300 g head broccoli, broken into florets
300 g pasta, we used orecchiette
1 tbsp pine nuts
1 large bunch basil
1 large clove garlic
2 tbsp parmesan, finely grated
1 tbsp olive oil
50 g smoked pancetta, diced
200 g cherry tomatoes, halved

Instructions

°C

°F

Show amounts inline

Bring a pan of lightly salted water to the boil. Add the broccoli and boil for . Scoop out with a slotted spoon and set aside.
Put the pasta in the same pan and cook following pack instructions. Meanwhile, tip the broccoli into a food processor with the pine nuts, basil, garlic, parmesan and oil, and blitz until smooth. Season with black pepper and a little salt (the pancetta is very salty).
Set a frying pan over a medium heat and cook the pancetta for . Add the tomatoes and cook for , or until softened. Toss the pasta with the broccoli pesto, tomatoes and pancetta, and loosen with a splash of pasta water, if needed. Spoon into bowls and serve.

Nutrition

Per Serving	% Daily Value
Calories 452 kcal	22.6%
Total Fat 14 g	17.9%
Saturated Fat 4 g	20.0%
Carbohydrates 60 g	21.8%
Dietary Fibre 7 g	25.0%
Sugars 5 g	10.0%
Protein 19 g	38.0%
Sodium 0.5 g	21.7%

Similar recipes

Photograph of Butternut & bacon fusilli.

Butternut & bacon fusilli Photograph of Chestnut mushroom, fennel & bacon fusilli.

Chestnut mushroom, fennel & bacon fusilli Photograph of Salmon and broccoli pasta bake.

Salmon and broccoli pasta bake Photograph of Lunchbox pasta salad: quick-roast broccoli with olives, sun-dried tomatoes, basil & pine nuts.

Lunchbox pasta salad: quick-roast broccoli with olives, sun-dried tomatoes, basil & pine nuts